Make this as an entrée or a side dish when a serious Chinese takeout craving strikes! I reckon it’s far healthier and more satisfying than anything you’ll find at a restaurant.

If you try this recipe, let us know! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see how what you come up with. Cheers, friends!

Instructions

In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.

While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.

While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.

Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.

To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).

Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

Notes

*If you don't like tofu, you can sub 1 cup fresh or frozen edamame - add in with vegetables.*For the rice, you can also substitute a comparable amount of quinoa.*Rice cooking method from Saveur! Literally, the perfect brown rice.*Nutrition information is a rough estimate.

I love this recipe!! The only thing I do different is cook rice in my rice cooker and add a bit of ginger paste to the sauce. It turns out so good every time. This is my go to vegan fried rice recipe! So yummy!!

I was skeptical about the instructions for cooking the rice, but followed them anyway (thinking that maybe this is a whole new way of cooking rice that I’ve never experienced before!). I should have just steamed the rice as I normally would do. Turned out completely mushy and unappetizing. So disappointing after investing all the time and ingredients.

I had to do the rice a second time with other instructions because the first result was a total mush disaster but the final product is a deliiiiiight. Really simple and cheap. I recommend and add this recipe to my files!

Great recipe! A little prep work required but I did it the night before. Fried rice is better with day-old rice anyway. I made the brown rice as written in the recipe, and it turned out great. I will make brown rice this way from now on!

For veggies I used the green onion, carrot, peas, and added a small diced zucchini because I had it on hand. I used double the tofu and so I doubled the sauce because of the added ingredients. Definitely a flexible recipe. I meal prep for myself and my omni boyfriend and he loved it as well.

Would go great with a crunchy cabbage salad or something. Look forward to making this one again :)

Wowzas. This was delightful. We were out of fresh garlic and greenonions, , and had no chili sauce so I (ghasp) used garlic powder, red onion and siracha (as suggested earlier). Also had no toasted sesame oil but it was still awesome. (Will have to try next time).) I roasted some broccoli with thr tofu and added it with the rice and sauce near the end. So awesome!

I love this recipe SO much! It is part of our family’s rotation of meals. I usually modify ingredients or seasonings in most recipes, but I follow this one exactly because it is just perfect and full of flavor! I have even made it when I’ve had non-vegan family over and they love it as well. Thanks to the Minimalist Baker for sharing this recipe so we can all enjoy it!

I absolutely adore Fried Rice for many reasons, it´s easy, fast and so tasty! Even though my own recipe is pretty similar, I haven´t made it in such a long time. I am so gonna make it today, because we still have some leftover rice in the fridge.
xx Kirsten

This recipe immediately caught my eye when I saw it on IG. When we had no idea what to eat for dinner, I made a quick executive decision to give this a try! I had everything on hand except for the garlic chili sauce. The brown rice was cooked to perfection and I’ll be using that technique from now on. I was also a little wary about the sauce but it came out great! I ended up doubling it since I decided to use the whole pack of tofu. I used coconut aminos instead soy or tamari sauce and used maple syrup and left out the oil and it was so delicious. My hubby said it was the best thing I’ve made all year! Lol! So it will definitely be added to the dinner rotation. Thanks for another great recipe!

My husband and I both liked this. You could totally change up added veggies. I made recipe as written but added mushrooms. (Used maple syrup, full 2 tsp of chili garlic sauce, and sesame oil.) thanks for a New dinner option!

This was delicious and happily going into “the stack” of reliable, weeknight recipes! I end up looking for recipes based on specialized, leftover ingredients from other recipes, and happened to have the exact chili garlic sauce linked here in my fridge. The balance of flavors (so beautifully explained for adjusting purposes) was tremendous. I used the soy and brown sugar choices, and left out the green onions and carrots as my son doesn’t prefer them – though I will include them next time as I realized just how much they add, as well. The non-vegan in me thinks that shrimp would be an excellent protein that would do well with this recipe. Just a fantastic dish!

WOW! It was delicious! So I changed the recipe a little bit, like I put white rice instead of brown, 3 garlic instead of 4 and onion instead of green one and it was delicious!!!!! I think the best part of this recipe is the sauce! When I tried it before putting it into the rice I went to heaven ahaha!
Really great recipe thank you for sharing it!

Made this tonight with my kids (college ages) and we all loved it!! We cooked the carrots before adding to the rest of the mix and it was great. Looking forward to making it again & it will definitely be a regular meal in our house.

Thanks for this recipe. It came out great. I cooked the rice ahead of time and then used the air fryer to cook up the tofu (tamari + nooch – about 10 min at 400, smaller pieces) and also the broccoli (5 min at 400) and in addition to those two items, added in all kinds of things (onion, garlic, carrots, green onions, frozen peas, frozen pineapple, zucchini, mushrooms) and topped with sesame seeds.

Absolutely delicious! I don’t like peanut butter but used it after reading the comments and I couldn’t taste it at all. Also hadn’t cooked with tofu before and my first time was a success. This will be a regular in our house from now on.
Thanks!

Hmm, perhaps it was baked too long? Also, depending on the brand of tofu you bought the texture can vary greatly. I would recommend trying medium firmness next time is extra firm is too tough for you. OR, the cut tofu into bigger squares.

I was initially a little skeptical of this recipe because I am not a huge fan of peanut butter. However the picture looked so delicious I had to give it a try. I am so very glad I did. This dish is beyond delicious. I have made it several times and each time I have truly enjoyed it. I would highly recommend it to anyone looking to try something different from your normal weekday or weekend meal.

This has become my go-to potluck dish, and people (both veggies and omnis) always ask for the recipe! I add extra garlic chili sauce and a Thai chili for extra heat when cooking it at home, and stick to the recipe when making it for others. Great with braised bok choy or any other veg you have on hand.

Kat – do you have a recipe for braised bok Choy?
I’m trying this out tonight and happen to have Bok Choy that needs using, and your idea sounds so tasty! I’ve never braised anything before though so some guidance may be in order 😂 thanks :)

ABSOLUTELY AH—MAZING!!!!
Made it exactly as written. I think I may double the veggies next time perhaps, so there is more to go around! Frozen carrots and peas made it especially easy. Thank you so much for this. I am new at being a vegetarian and especially new at tofu. Even my husband liked the tofu and he thinks he hates it. Ha! Now, please remember, those of you who are new to this, the tofu won’t taste good right out of the oven. BUT, after it marinates and sizzles in the pan , and especially combined with everything else it was SO good! I will be making this again and again!

We LOVE vegetable fried rice in our house!! I also love Dana’s recipes here on Minimalistbaker so I searched for this recipe to see if I could improve my version. I haven’t made Dana’s recipe as yet, mostly bc I have really come to LOVE my version developed from years of tips. I thought I would add a couple of comments: -using left over rice or rice you make the day b4 specifically for this turns out the best dish! If you aren’t able to make it ahead, you can put the rice in the freezer for 30 minutes and that will give the same effect (I usually stir mine every 10 minutes when I’ve had to do it).
-I usually saute onion and cabbage to the veggies, really yummy
Dana, you truly inspire me!! Thank you

This recipe is amazing! I made a double batch and added one diced red bell pepper. I also used the tofu and edamame for extra protein. I almost didn’t use the peanut butter because I didn’t want the fried rice to taste like spicy peanut noodles. I decided to try it anyway and am so glad I did. Even my non-vegan boyfriend liked this recipe. It will be added into my rotation for sure. Thank you so much!

I have made this recipe for years. I have made it with and without the tofu. With white, brown and cauliflower rice. I have added meat and ate it by itself. Seriously, this is the BEST fried rice recipe out there. I typically use Bragg’s Liquid Aminos for soy sauce and sometimes substitute honey to sweeten. Thank you for this recipe!

We do mean 12 cups- we find that this way of cooking it yields the fluffiest results. We linked to the method in the notes. If you would prefer a quicker method, check out our tutorial on How to Cook Brown Rice.

Made this and it was delicious! I keep cubed frozen tofu in the freezer and used that as I like the texture it produces. Otherwise I followed your directions exactly and was very happy with the end result. I definitely will be making this again

Thank you for this awesome recipe!!! My boyfriend always complains about healthier recipes apparently not tasting so good. But when I made this, he totally loved it! I’m not vegan so sometimes, I substitute the tofu with chicken breast. But overall, this recipe is amazing! Giving it 5 stars.

I’m new to the vegan world and this was my first recipe using tofu..and I am in LOVE!! I’m also new to cooking and I was still able to follow along and everything turned out perfectly. So happy with this recipe and will definitely be adding it to the rotation! Thank you!!

This is my go-to when I have a bunch of random veggies that I need to use up. Today I threw the bottom of my broccoli into the blender on pulse to make some riced broccoli and threw it in. Great way to pack extra veggies! For the non vegan eaters (like me) we add a fried egg on top! I only had coconut aminos and almond butter on hand but it came out delicious! Thanks for your recipes!

Just tried this and wow this is so good! I’ve always had trouble cooking tofu right but this turned out perfectly. I adjusted the sauce recipe by changing to coconut sugar instead of brown and added a little maple syrup as well, also added ginger puree and ohmygosh I had a mouth orgasm. For the veg I added mushrooms and changed the spring/green/salad onion to red onion as I had no spring left. Literally typing this as I am eating it, can’t get enough! Thank you so much for this recipe!

I’ve recently become a vegan and looking for recipes that make me say wow. This is one of them. I doubled the recipe for the family and everyone loved it. Since doubling the recipe I used 1 c carrots, 1/2 c peas and 1/2 c edamane. I didn’t have chili garlic sauce so I added approx 1 tsp Sriracha sauce. The flavours were incredible. The next time I will make sure I spray the pan that the tofu was baking in as a lot of it stuck to the bottom. This recipe I will be definitely making again.

This vegan fried was is a real winner! I was just diagnosed with inflammatory arthritis condition and am unable to eat most prepared meals. I have always been a healthy cook though. Now I must think gluten, wheat, white rice and sugar free! Quite a challenge but this recipe fits the bill. I used honey and pure maple syrup and edamame instead of peas!

I made this tonight for my husband, daughter and twin grandchildren..ages 7. I doubled the sauce..and used rice instructions according to package directions for long grain brown rice. I too, thought that 12 cups of water was an error…in either case, the rice was fine as per package instructions..2:1 ratio.
The dinner was delicious. Even though it was saucy, the flavors were so good that everyone wanted more…except the 7 year old twin. It was too peanut buttery for him, so I quickly put his in a sieve and ran warm water over it. He then ate it all! I have to double this recipe and keep the proportions of sauce to rice mixture as in recipe. No need to double the sauce since the flavors are very good. I also couldn’t find the chili garlic sauce, so I used the brand Homemade chili sauce. I might be brave and try the rice as written in the recipe. Thanks for sharing your food creations. Great for this vegan family.

I went searching for vegan recipes to make for my nephew and his vegan girlfriend who were coming in to town. I doubled the ingredients because my husband wanted chicken in his, rather than the tofu, and that was easy to do. I added extra chili sauce for more of a kick and it was a HUGE hit!!! I pinned it and will be making it again very soon! Delicious! Thank you.

This is one of the best “fried” rice recipes I have ever made. The oil is unnecessary if you are oil free but adds a nice Asian flavor. I batch cook rice in my Instant Pot pressure cooker, so I am able to eliminate this step in the process. I also purchase precooked and marinated organic tofu, so I can eliminate that process too, but I did not do that for this recipe. The marinade for this recipe is right on the money.
The only change I made was that I added steamed broccoli to my veggies. BIG YUM!! I just love your book and I love your blog. THANK YOU!

Obsessed !!!! This recipe is fantastic !!! It’s easy although it is time consuming. Now I cook the rice over the weekend in advance and do the tofu the night before. That makes it much quicker after work when you have 2 hungry toddlers! My 2 kids can’t get enough of this fried rice and ask for it evert week! We like to add pineapple – yum yum

I’ve just made this as I’m returning to veggie-ism and it looked nice. I was wary of a vegan recipe after my attempt at it years back when everything I made was revolting. And I’ve never tried tofu before.
(Turns out it’s tasteless rubber out of the oven. Worried.)
Oh wow.
I’ve already eaten my tea, and am quite full, I was making it for my food at work tomorrow. Even so, it was so nice I had to stop myself from eating it all right now.
I just gave my mrs a taste, she is determined to hate all vegan on principle, she loves it. Hahahaha.
Well, played MB, I’ll be working my way through your recipes.
Thanks,
Buck.

I have made this twice with changes in vegetables but its the sauce that makes this recipe awesome!! I especially like the idea of putting the tofu in the oven and letting it firm up on its own. Previously I have used a pan to do it and it requires constant attention. Thanks so much for the recipe.

Wow! Great recipe. I can’t believe I actually cooked something that tasted this good! It was easy to make, satiating, and all the flavors blended so well together. Everyone in my family loved it; in fact, it was requested that I make it again tonight.
The tofu came out perfectly and the key is the sauce and draining it very well.

I’m in love with this recipe. I have prepared it so many times that I have had to alter the ingredients when I do not have one or the other. But for me, the sauce is the one that does all the work, even when the rice does not come nice or I change the vegetables.
Thank you for this wonderful recipe!

I’m currently sitting on my couch, full, and oh so satisfied from this recipe. OMG!! The tofu cooked in the sauce was INCREDIBLE. You can honestly eat that as is. This was soooo good. I made the sauce using about 50% of the suggested ingredients, which was perfect. I will definitely be making this one of my staples.

I’ve been making this recipe for so long now. This is the first ever recipe I’ve tried from this blog and it’s a staple in our house now. My husband LOVES it, he requests this every time I ask him what he wants me to make for dinner. Great recipe!

Dana, Im making this at the Firehouse today but the plan is to make Asian-Mexican Fusion, So a tofu fried rice Kimchi burrito is the idea. Hope you can put out some Korean Mexican Fusion inspired recipes. thanks

I was looking for something quick to do with a large amount of leftover rice and this was absolutely delicious! I didn’t have any carrots on hand so I just threw in some extra peas. I didn’t adjust the sauce at all it was excellent as written. I will definitely be making this again

This was SO yummy!!! I made it for my vegan/gluten free family and my husband and three children all asked for second heaping portions!! I made my own chili garlic sauce and substituted white rice for brown. I am going to make this dish weakly from now on :)

This was DELICIOUS. Loved every bit of it. Would definitely do it again! I ended up baking the tofu for 30 minutes but they turned out to be a bit too hard, I think I’ll reduce the baking time the next time I make these.

As always Minimalist Baker’s recipes never disappoint and this was no exception. This was so tasty! The tofu turned out amazingly and I’m so thankful to have a new failsafe rice instruction. I will definitely be making this again! Thanks so much Minimalist Baker!!

This is AMAZING! The BEST homemade fried rice ever (vegan or not)….and I’ve tried tons of recipes!! I made it with both tofu (my favorite) and vegan chicken / beef-less products from the store (for my tofu fearing friends) and it always turns out fantastic. I do not use any oil….just a splash of veggie broth for sautéing. You’d never know it’s healthy….tastes so decadent. :)

I made this for an early dinner. First off the directions are spot on. I usually have to figure out what to do first and reread it a million times but this left me with plenty of time to do the inbetween steps, i thank you for that. The flavor was amazing… i toasted the tofu and had to stop my kids from leaving none for the rice. I would probably next time switch the pwas for edamame, i just dont like peas unless their raw. The only thing i messed up was the fried rice part… it was more like mush. Not the rice’s fault because after i let it steam for 10 minutes it truly was perfect brown rice. It changed after i added it to the veggies. Any advice would be appreciated. Otherwise my family loved it! Cant wait to perfect it.

This was delicious! I used a wild rice blend instead of brown rice so of course, the cooking time was a little longer. But everything other than that I followed the ingredients and directions precisely, and the end result was wonderful! Thank you for sharing.

I made this recipe for the kids. The rice flavor was really good. I just had an issue with the tofu. It was chewy. I would probably use a little oil next time when I saute it in the pan to give it the fried crunch.
Will definatly make again.

I was craving fried rice, but takeout is horrible for you and I knew I’d regret it. THIS RECIPE recipe ticked all the boxes: hearty, flavorful and packed with veggies! I added baby bok choy and mushrooms, which were great. I omitted the sugar and added about 8 drops of stevia, instead. It truly was divine. Thanks for turning me on to marinating after the tofu is cooked – genius – AND my new rice cooking method!

I made this for the first time last night and I’m already planning on making it again next week. It’s gonna be a staple! It’s so good! My husband and I haven’t had anything like this since we went vegan.

I made this last night using cauliflower rice instead of rice. It was fabulous! Left out the peas (hubby doesn’t like them) but added some chopped celery. I loved it. Will definitely be making it again.

I thought I had completely run out of food in my house but managed to make this entirely out of ingredients I already had in my fridge, freezer and cupboard. I was so surprised at how delicious it was, and my boyfriend said he could eat it everyday. I did blacken a pan when cooking the tofu after the marinade though, never mind

Loved it! I always thought fried rice lacked a bit of flavor, but not with this sauce ;) instead of regular tofu, I used a block a five-spices marinated tofu and it was amazing! Your recipes are my go-to dinner ideas now!

Very yum. Instead of tofu, I found a bag of soybean protein strips in my pantry, they are supposed to mimic the texture of chicken. Also, as I started to prepare this, I realized I had no garlic chili sauce! I frantically searched through my fridge for a substitute, to discover that I didn’t have garlic chili sauce OR soy sauce! I luckily had braggs liquid aminos soy sauce substitute, and I replaced the chili sauce with some spicy tangy garlic stir fry sauce I had on hand. In the end, all though still delicious, my product was a bit to salty. Probably because of my last minute substitutions. But all in all, very good!

I had some leftover takeout rice, so used it instead of cooking the rice. Just 1 tbsp of maple syrup was enough, but it was so easy and so delicious! Thanks for the great recipe. It’ll definitely be a go-to!

I’ve made this twice; once with the edamame substitute and once with tofu. They were both excellent. The tofu takes a little longer but if time permits, I will do it in the future as it is better with such a nice texture. I made the sauce with 2 tablespoons of peanuts butter and added Siracha at the table as I like spicy. My non vegan son loved it.

Just made this for dinner tonight. Rice turned out fantastic – I did not use 12 cups of water to boil – more like 4 ish.. I have to add that baking tofu was awesome idea – I have only pan fried tofu and no matter how much water I extract, I get grease splatters all over the stove. I will just have to disagree with the previous post – my 1/4″ tofu cubes baked in a toaster oven at 400 for 30 mins was absolutely fantastic. Next time, I will try serving baked tofu with slightly diluted sauce and brown rice. Thank you for the recipe – I am delighted with learning new techniques.
-Shilpa

Hello,
I am a country girl from Nebraska. Though I love Asain food, I have not made a lot of Asian food. Nor have I cooked many vegan recipes, or rice! This weekend, my nephew is marrying the sweetest girl! She happens to be Mung. I was asked to prepare an Asian dish, for a group of 35 people, which would include both sides of the family. Holy cow! Are you serious? Talk about pressure! Well… I am here to tell you, the rice turned out perfectly and the flavor was fabulous! It was a hit. If I can do it, you can! Thanks for the great recipe!

I made this wonderful dish for breakfast. I used leftover brown rice, used raw almond butter, instead of peanut butter and added some diced red bell pepper. It is now save as favorite in my recipe collection. Thanks

This is a great work night recipe. My boyfriend eats plant based whole foods and this hit the spot for him. I used quick brown rice from trader joe’s and then added frozen riced cauliflower to kick up the vegetable. I also addd frozen edamame, asparagus, and mushrooms. The sauce has enough salt content that I wouldn’t recommend seasoning the vegetables when sautéing. Spice is good thing in our house so we added a little extra garlic chili paste. Yum! Thank you for the recipe.

The 12 cups of water depends on the type of rice. However I used 2 cups of water for my brown rice. I also added ground ginger, cummin, black pepper and I used frozen mix vegetables instead. AIso I used only 1 tbs organic peanut butter with 3 tbs Siracha. Sometimes you have to tweak a recipe to work for your liking. Overall that was an amazing recipe!

This sauce is DELICIOUS!! I just had leftover rice and some frozen veggies. I threw the leftover rice and frozen veggies in a pan with covered lid, cooked for a few minutes and added the sauce in. Added a little bit of oil along the way. Oh my goodness…SO yummy. Thank you!!

I made the vegan fried rice because it looked good in the picture. This was my first vegan recipe that I have tried and it was truly flavorful. I have started looking into eating more healthy because I want to get rid of my medications. The brown rice came out perfectly fluffy. I look forward to continuing eating healthier. Thanks minimalistbaker.com staff.

This was amazing! My husband is a meat eater and he loved it. I added mushrooms and green beans. I used prepackaged sriracha tofu from Trader Joes to save time but marinated it in the sauce from the recipe. The rice cooked perfectly, will definitely use that cooking method in the future. So good! Thank you!

There is only one word that comes to mind for describing this dish…DELICIOUS. I added corn kernels and a little Vidalia onion for extra texture and flavor, but other than that, I followed the recipe as written. Thanks for sharing this one!

As a student, and environmentally conscious individual, I’ve been looking for budget and animal friendly recipes for a while. This one ticks all of the boxes! It is so delicious! The sauce is amazing and now I wouldn’t cook tofu in any other way now! It even pleased two male, predominantly carnivorous housemates, who went back for seconds! This is now a weekly recipe in my household. Thanks for an awesome recipe :) I’ll be checking out some more of your ideas.

This is one of my easy go to weeknight recipes, and it’s also so forgiving. I often use whatever vegetables I have on hand, I don’t always include the tofu, I sometimes even use frozen veggies when I have less time for prep, and it never disappoints. The secret is in the sauce, which is so good, and is conveniently comprised of ingredients I always have on hand. I’m generous with the peanut butter (because, obviously) and I’ve used just about every version of sweetener (brown sugar, sugar, turbinado, maple syrup, honey) and all have worked well. It’s a great recipe to put time into (the tofu is so good), and it also works so well as a last minute thrown together meal. Thanks for delicious an oh so doable recipes. They’re the reason I keep coming back.

I had this tonight, and loved it, although I oven cooked the tofu to a crisp :-( (this will be good next time I make your vegan Caesar salad, in lieu of bread croûtons). I used my own hot sauce (thai red chiles/chile de arbol + olive oil and caraway, in a high speed blender), and added the frozen peas just before eating. Next time, I will try adding some ginger. The sauce was yummy, and the rice fluffy. This is the way I am going to cook brown rice from now on. Thank you for your great recipes: they make my taste buds sing!

I made this tonight, and it came out amazing! The only thing I added to the recipe was kale and bell pepper for extra veggies. I served with sweet chili sauce on top, and it was delicious! Even my dad, who isn’t vegan, was crazy about it and he ate some of the sauce with a spoon. Great dinner!

I made this last night and it was delicious. I needed to cut down on the cooking time, so we made the rice ahead of time and stored it in the fridge until we were ready to make everything else. We aren’t vegan, so I scrambled two eggs and threw those in at the end. We will definately be making this again.

This was so delicious! The only thing I struggled with was the method of cooking the rice – I ended up just cooking it how I always cook rice and then steaming for 10 minutes and it tasted really good. My tofu hating friend loved it :)
thank you!

This recipe is amazing. My wife and I didn’t even make it to the table to sit down and eat. We stood over the skillet with our bowels. Cleared the skillet in a matter of minutes. Thank you for sharing!

LOVED this! The sauce was a great alternative to just plain soy sauce as I have used in the past. I found the tofu a tiny bit too dry after baking in oven for 30 min, will bake for less time next time or may just sauté instead.

This was so delicious and tasted very authentic. I have found all of your recipes absolutely delicious and can’t wait to make more! (I made the veggie pot pie last week with the biscuits on top and it was so good!) Thanks for posting them!

I want to thank you so much for this recipe. My family has always been skeptical of tofu, but this recipe has changed their mind. We make it once a week now :) I add rice wine vinegar, omit the sugar in the sauce, and add red peppers and onions to the veges, but thats all personal preference stuff. This recipe is wonderful as is!! Thank you so much!

This recipe is a keeper! I made it without the tofu and it was still so delicious and easy to make. The sauce is very flavorful and the dish is very tasty. Great way to use leftover rice. I plan to make more today! Thanks for a terrific recipe!

My daughter and I made this tonight. It was absolutely delicious! We were a little worried about the peanut butter, but so yummy! The cooking method for the tofu was excellent, however personal taste dictates I not bake it quite as long.
Again, excellent, delicious rice! Yum!

This recipe is great! The only things I did different was I used white rice instead of brown and added some more vegetables and doubled the recipe. Very very good! I plan on using this method to cook tofu more often!:)<3

I totally screwed the tofu (too small pieces for too long in the oven) so I didn’t put it in, but the rice was still delicious.
The way to cook the rice was good but not as good as I expected though. I will have to try it again with a bit shorter time.

Delicious!! I made the rice in my Zojirushi rice cooker early in the day, and the rest was a breeze to finish. My husband and I both thought it was really yummy, and I added it to our “eat often” list. I put only 1 Tbsp. of maple syrup because we tend to like recipes a little less sweet than they call for — it was perfect for us.

I’ve made this six or seven times now (in just a couple of months) and it is now my go-to easy, quick meal for my little vegan family. I use white basmati rice because that is what we usually have already made or is quick to make and I add corn, peas and edamame. It’s also great if you want a side dish for vegan orange chicken or any other vegan protein options (though it totally works as a main dish, too). My addiction to chili garlic sauce started with this recipe…thanks for that! :) This now has a well-deserved place in my book of favorite recipes.

Wow! My favorite fried rice was from PF Changs. This is my new favorite!

My daughter and son-in-law are gluten, dairy and egg free due to serious food allergies. But the doctor told my daughter to add meat back into her diet when she was pregnant so they do eat limited amounts of meat but not poultry. I often look for vegan recipes for them and add proteins. I was looking for an interesting rice stuffing for Thanksgiving and came across this recipe. I substituted an organic kielbasa sausage for the tofu and doubled the recipe. My apologies to the purist vegans reading this.

My husband came in the house while I was cooking this, and he asked what smelled so good. When I gave him a taste, he exclaimed this would be the most popular dish on the table, and he was right. Everyone had a good laugh about fried rice with the traditional turkey dinner, and had second helpings. We had some guests who joined us late for dessert and tasted it. They opted for the fried rice instead of dessert. Everyone asked for the recipe.

I had 8 adults for dinner and the 3 guests who arrived later. Doubling this recipe made enough for multiple servings for everyone, take home dishes for several and leftovers for us. I used my large wok to combine the components and serve it since my largest pot wasn’t big enough. I have been asked to make it again for Christmas.

Made this tonight. Dissapointed I left tofu in 30 min as I like it crispy also. Could hardly eat it . Very dry. The sauce and the rice was very good. Why did the tofu taste like that? I finally learned out how to cook brown rice! Thank you & yes I used 12 c of water !

This recipe is phenomenal! Last week the family all voted for Asian take-out food. As the only whole food, plant-based eater among us, I decided I’d make my own rice dish to avoid any unnecessary oils or additives; my search brought me to your site. This rice dish was preferred by all! In fact, my wife asked me to make it again for dinner this evening. This recipe will be a new staple for us. Yes, of course; everyone tweaks a recipe (as do I)–but you have provided the rock-solid base of a winner! Thank you so much!

This was amazing! Reminds me of takeout! Your recipes have never disappointed me :) The only substitution I made was white rice. For others reading this, I just cooked white rice as I normally do and then spread it out on a baking sheet for about 10 minutes to allow most of its surface moisture to evaporate. I used to think I couldn’t make fried rice with freshly cooked rice but drying it out after cooking resulted in a perfect fried rice :)

Cooking vegan for just two, I find I often have leftover cooked tofu and brown rice. Starting with those things already done, this came together in a flash and was DELISH. The addition of peanut butter really elevates it above my usual stir fries. Thanks for sharing it!

Hi! Thanks for the recipe. My husband raved about it. It tasted and smelled wonderful, and it is definitely going in my recipe box for the future. The only problem I had was frying the tofu in the sauce. During that stage, the sugary sauce congealed on the frying pan, making a sticky, gooey mess that I had to keep scraping off, eventually leaving bits of gooey congealed sauce bits in the final dish. Do you have a remedy for this? Thanks!

I’m a broke college student so rice is my main food group, and this recipe is my all time FAVORITE fried rice! The sauce is so simple but the amount of flavor in it is insane. I use the sauce over rice and veggies (unfried because I’m REALLY hungry), to marinate tofu, and on rice noodles! SO good all around. I make this at least once a week, so if you have it pinned for later go ahead and make it already!

This is a new favorite! One thing I will say is be mindful of the 1/4 inch tofu as it csn be difficult to measure but that is ok because you can adjust the baking time accordingly. Also, dont use too much oil on the baking pan because the tofu will become too crispy. When my tofu came out too crispy, I skipped browning it in the pan and only warmed and served it. Thank you so much!

I made this tonight and it came out just great. As I often cook with tofu, I changed it up a bit and used vegan chicken strips and cut them into smaller pieces. And oh as I had run out of brown rice, I used white rice and this was AWESOME!! I so enjoy your recipes Dana. They are vegan and so flavorful.

I made this recipe last night, with a few tweaks. I’m made a few recipes from here before, and all have turned out great, but this one…this one motivated me to write a comment! I already had Trader Joe’s Sriracha and Teriyaki baked tofus on hand, so I cut them up into small cubes and cooked them in a pan with a little coconut oil with the garlic and green onion. In a cast iron dutch oven, I started the peas (frozen), carrots (fresh) and also some frozen corn we had. I added the sauce ingredients, using maple syrup for the sweetener and sriracha sauce in place of the chili garlic sauce, and also added the optional toasted sesame oil. We also had a large amount of left over basmati rice from Indian earlier in the week, so I used that, and made a double batch. The flavors from this fried rice were so amazing for the minimal amount of work required, I am so so so happy I made a double batch!! I can already tell this is going to be a routine go-to recipe for me!!! Thanks for sharing, and the great recipes/blog!

I tried this recipe today and was sooooo amazed and happy!! It was delicious! I love tofu but dont know that many ways to cook it. This is very flavorful and just yummy. And its brown rice too! Definitely better than restaurants. Thank you for this recipe!!

I would loooove to make this recipe! Any ideas how I could substitute the peanut butter though? Allergies Allergies! But everything else is so wonderful that I’m really hoping there’s something I can sub PB with!

This recipe was sooo good highly recommend it. I only put a tiny amount of peanut butter but I am thinking maybe you are ok without it. I used maple syrup so i think the sweetness from that was good enough to compensate for the small amount of peanut butter.

The most important ingredient in this recipe – the sauce – leaves behind a great big question mark. It’s easy to make good brown rice with vegetables, but it’s the sauce that gives it flavour and is what distinguishes restaurant quality flavour from plain brown rice.

Can you please expand on “chili garlic sauce” with some recommendations? Is this home made? Do you recommend a brand?

Store-bought stuff is likely to contain unwanted sugars, syrups, non-vegan ingredients, soy, etc. This is really the key for the recipe for me, so please expand on some suggestions :)

Love, Love, Love this recipe, :-) I have it cooked twice in two weeks, its is sooooo easy and quick well not tofu lol. The first time i prepared as instructed the second time i doubled all ingredients so that i would have extra for work. My coworker just tried it and asked for the recipe. This will be my go to for fried rice. Thanks love it

Some of your recipes, once I taste I am convinced I never want to eat any thing else again. This is one of them. I recently discovered soy butter and I am so glad I did because I got to enjoy this tasty recipe. Thanks so much you are making me one happy healthy girl!

I made this for dinner tonight and i am so glad i doubled the recipe, now we have some for lunch tomorrow. I followed the recipe exactly and it turned out amazing, i think the best fried rice i have ever had :) Yummy

This was the second recipe I have tried from this website (two days in a row) and it has been an absolute delight. The sauce was so fun to make with the peanut butter, which went well with the soy and hot sauce, which I substituted for the chili sauce. It was very feeling and full of flavor.

Awesome recipe! I did edamame instead of tofu, a regular yellow onion instead of green onion, and added some snap peas. I also ended up doubling the sauce recipe because it was SO delicious and I needed more! Way better than any fried rice I’ve ever had at a restaurant.

I tried this recipe for a potluck dinner. Absolutely delicious! I couldn’t get the tofu quite as crispy as I would like it, so I should have baked it longer. The next time I think I will substitute mushrooms for the tofu, to get More veggies in the mix! I substituted tobasco for Siracha because that’s what I had in hand. Thank you for this awesome recipe!

I made this for lunch today and had trouble with the sauce. I used tahini and brown sugar and the sauce was more like cookie dough than sauce. I tried adding soy sauce but it didn’t help much. So that lead to trouble marinating and separating my tofu. How can I make the sauce more of a liquid next time? The flavor was amazing! I would like to try it again soon.

Deeeeelicious! I baked the tofu this time and unfortunately I burned it so it stuck to the pan… but still edible. I love the sweetness that the peanut butter and syrup added. Might try another batch tomorrow with another kind of soy. I had some baby spinach with it as well and it tastes like heaven on a plate. :)

I’ve made this a few times now. My husband and I really like it, except neither of us like the texture of the baked tofu–we tried crispy and not so crispy. Now we just use edamame instead. I like that there’s a little bit of spiciness, but it’s not overpowering. Thanks for posting!

I made this rice for dinner and the combination of flavors are delicious! My rice did turn out soggy as well and I believe it is because I didn’t drain it all the way. The instructions stated to drain for 10 seconds. I did but there was still too much water left. My own fault, I should have went with my instincts. It’s not like I’ve never made rice before. Also the tablespoon of peanut butter was a bit much for me. Next time I will use half of a tablespoon, it’s all preference. I made my own chili garlic sauce for this recipe (so yummy) because I’m trying to stay away from anything that sits on a supermarket shelf and has preservatives and I added some edamame beans to the vegetables. The sauce for this rice is so good I’m thinking of what else I can put it on. I will definitely be making this again soon. Thanks for the recipe!
P.S. your tofu scramble recipe is also delicious!

Excellent recipe!! I love Asian food, and this captures the amazing taste. Even though after reading it before making, I decided to tweak it a bit for my personal taste, and cooked the tofu in a pan rather than bake it. Also used baby corn as well as the other veggies, as well as adding more chili garlic sauce for heat. YUM. Definitely making this a lot more!!

Thanks for the recipe. Tastes really good but the tofu is like rubber. I’ve never cooked tofu before. Did I do something wrong? I’ll eliminate the tofu next time and add 3x as many veggies. Its a little too complicated for my taste any way. I’ll stick with boiled rice, add veggies and sauce and call it good. Then have some nuts or beans for protein.

I made this, with minor modifications (fresh diced ginger, green beans because i had no peas, orange bell pepper, slightly different proportions for sauce, quinoa). Either way, I am so glad I made a larger serving because i couldve eaten the whole pan. This is sooo yummy! I will certainly be making it again.

This was delicious!!! I didn’t use the tofu because I didn’t have it on hand for this recipe, but it was still great. I will be adding this to my favorite recipes list! Looking forward to trying it with the tofu. Thanks for sharing!

My boyfriend has made this twice now, and I can honestly say I adore this recipe! I love the way the tofu turns out, it makes for a very unique tofu experience. As far as difficulty cooking, he never seems to complain or need help making this.

This is delicious!! I’ve never cooked tofu before as previously I’ve had two horrific tofu experiences in restaurant. But this has completely changed my mind!
Even my omni boyfriend who “doesn’t like rice and hates tofu” loved it, which is a bonus.

Rice may have the best texture done this way, but it loses all the water-soluble B vitamins. If it wasn’t for the fiber, you might as well use white rice.

Try using a proportion of 1-1/2 c. water to 1 c. rice (1-3/4 c. if you are high altitude or the climate is very dry). Bring water to a boil. Add the rice. As soon as the water returns to a boil, turn the heat down to low. When I had gas, I used a heat diffuser. Now I use a rice cooker.

It takes an hour to reach perfection, unless you pre-soak the rice in your cooking water.

My mother taught me to cook rice this way as a girl. She learned the water proportions when we lived in Hawaii. The only time it’s failed me in 47 years was the first time I cooked rice in the Idaho Panhandle. The elevation was 3500 ft. I added 1/4 c. water from then on and got the same fluffy rice as always.

After draining the rice for 10 seconds and then letting it steam for 10 minutes (covered ),as the recipe called , the rice was still too soggy. It was not clear to me if the all of the water was to be drained or only 10 seconds worth of the water. Made the outcome extremely sticky and a bit gross. Also one cup maybe too much for the veggies and sauce . on the bright side the tofu tasted great before I mixed it in with the roce and veggies. Bummer

Oh, Tom, please don’t let that story deter you and your wife from enjoying some of the great Chinese restaurants around here! I am very familiar with the incident to which you are referring, and I can assure you that the venison in question was NOT ever intended to be served. Someone was trying to salvage what they could from a fresh road kill for their own personal use. The reason they got into trouble was that they brought it into the restaurant kitchen to break it down. I never cared much for that particular establishment, but please don’t hold that one widely publicized and grossly misrepresented event against all Chinese restaurants! Yes, homemade food is gorgeous (ESPECIALLY the recipes featured on this page), but don’t deprive yourselves of the occasional take-out or dinner. That’s a special indulgence that my family enjoys from time to time, and I couldn’t imagine giving it up. I would be more than happy to recommend a few places.
By the way, my family has made it clear that every recipe I’ve made from this cite is better than anything from a restaurant! :)

Why must we read about preparing dead animals to eat on a plant based recipe site, particularly in the reviews for a VEGAN rice recipe? Better to avoid exposing readers to that kind of reference on this site.

I am not sure I can say “I love this recipe” because I changed many things in it (white rice instead of brown, added peppers, and my tofu was cooked already), but my dish was delicious. So thank you! I like that you can basically use any kind of veggies in it. I would definitely make it again. The only thing I suggest is to make twice more sauce. My tofu absorbed a lot of it so I didn’t have much for the veggies and rice. Also, it would be good to have some sauce to heat leftovers with.

Best fried rice dish I’ve EVER had! Thank you! A great combination of heat, sweetness, saltiness, and textures. I personally love tofu and have never baked it. Such brilliance! I make this dish once a week now. It’s a staple in our home!

Made this tonight after my nine-year-old gymnast daughter challenged me to find a healthier alternative to Trader Joe’s packaged fried rice. Had it ready to go when she arrived home from practice, and she LOVED it, as did my older daughter and wife. She asked if we can start having it every Thursday night, and given how picky she is about food, that’s saying something. Thank you!!!

I made this recipe last week. My husband and I both thought it was delicious. Tonight I made this recipe for the second time, to try it out on my finicky college student. She loved it. I am relatively new to a plant based diet, and still looking for that “Magic Nine” recipes that will help me sustain this diet for the rest of my days. So, finding this delicious new choice has magnified importance for me. Thank you so much for this new family staple. :)

This was amazing! I used sunflower seed butter instead of peanut butter. Added yellow peppers and mushrooms. Thank you for such a wonderful and easy meal. My family has such food restrictions. This meal was a real treat!

DELICIOUS!!! I am eating the cold left overs of this (made it last night for dinner) right now and it’s just so good! I made mine with brown rice and riffed a bit with what I had on hand: corn instead of peas, added mushrooms because I had some that I needed to use, no green onion, date syrup for the sweetener, and cayenne pepper for heat…so good – will definitely make again…thanks for sharing this recipe!!

First time I made this I liked it but I wasn’t as hysterically happy about as my non vegan bf who thought this was the best rice dish he had ever eaten. I was somewhat taken aback by his enthusiasm until Ok so its delicious. Its really simple to make.
Made it a second time just to be sure that it is perfect and yes, yes it is! I have a non stick wok so I don’t use as much oil but it still feels like a indulgent treat.
Made it three times now and Oh my!
Thank you, this is a great go to dish when I have a craving for ‘takeaway’.

I tried this recipe tonight with basmati rice, and the texture was a little off from traditional fried rice. I love the sauce, but I really want to see what the difference would be if I used cold rice instead.

Man, here’s the problem with every vegan recipe on the internet. ‘It’s super quick and only 10 ingredients!’ = After you get through my blog (there’s always a blog-like post first), you will find that there’s definitely more than 10 ingredients and it takes an hour and 15 minutes to make a dish that usually takes 20-30 minutes. Granted this blog/recipe section is far from the worst I’ve seen for this, but it seems to happen 99 out of 100 times, every time I look for a recipe on the internet, ever since I went vegan. There, just venting my frustrations. Enjoy your fried rice, folks.

I made this last night. It was so good and easy. I had some brown rice in the fridge and remembered seeing this recipe as I was browsing your site. The sauce was great. It was reminiscent of a local Chinese restaurant. I didn’t have any veggies so I used a cup of Whole Foods Frozen Mixed Vegetables. The tofu was nice and crispy. I should have used my cast iron skillet instead of the nonstick pan to get the nice char as your picture but it turned out just fine (I know for next time!). Thanks for posting such great, easy recipes.

I made this last week and loved it so much I am making it again tonight. I added a red jalapeno for more heat and diced red bell pepper. The chili garlic sauce really added a lot of flavor. I am serving it with a side of Veggie gyozas from Trader Joes’s.

Made this last night and it was great, though I did add more veggies (red pepper, corn and celery). I also used frozen tofu (defrosted in the fridge overnight), which is a habit I picked up from The Vegan Lunch Box years ago. I always freeze my tofu because I like the texture better, it is easier to work with – and you can load up when it is on sale!

As a college student with little time during the week, I like to cook in bulk on the weekend. I cooked up a huge triple batch of this stuff and ate it all week. It was delicious each time!! The tofu had a fantastic texture and the sauce is amazing! I added mushrooms to the stirfry too and it worked great.

One tip that I have if you plan on making extra portions and re-heating them: I like my stirfry saucy, and found that the stirfry absorbed all of the sauce overnight. I made an extra portion of the sauce and dribble over the stirfry after it had been microwaved. Delicious saucy stirfry each time =)

Just decided to go vegan recently and this definitely hit the spot! As a college student fried rice is like my go to meal so I was worried it was not gonna be substantial just eating rice and veggies. But this recipe is great! The tofu and the sauce is awesome. I’m enjoying it with sriracha right and really happy with it although I don’t how Dana makes it look so good. Mine doesn’t look as pretty but tastes fine.